Plenty "Freekah" Pilaf

Cooking by the Book: Yotam Ottolenghi’s “Freekah” Pilaf (we used bulger wheat instead of freekah) (Plenty: Vibrant Recipes from London’s Ottolenghi). Read more on the blog.

To season the fish: some wonderfully fragrant oil & vinegar from the newly opened Island Olive Oil shop. The Garlic Olive Oil and Cara Cara Orange/Vanilla White Balsmaic Vinegar were used to marinate the fish before broiling. © 2013 Sugar + Shake

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To season the fish: some wonderfully fragrant oil & vinegar from the newly opened Island Olive Oil shop. The Garlic Olive Oil and Cara Cara Orange/Vanilla White Balsmaic Vinegar were used to marinate the fish before broiling. © 2013 Sugar + Shake